[taiwan] Original Soy Milk Toast

[taiwan] Original Soy Milk Toast

1. Put all the ingredients except butter into the bread bucket in the order of liquid first, then flour, start a kneading program to the expansion stage and then put the butter, continue to start the kneading program, and leave it in the bread machine for fermentation after completion.

2. The fermented dough is twice as big, and the fingers are not sticky and the dough does not retract when the middle is pricked, indicating that the shot is completed.

3. Take out the pressure exhaust.

4. Divide the dough into three equal parts and roll them out.

5. Roll up the dough in turn from top to bottom, cover with plastic wrap, and let stand for 10 minutes.

6. After 10 minutes, roll it out a second time into a beef tongue shape.

7. Roll up 2-2.5 turns.

8. Put it in a toast box and ferment to 8 minutes full.

9. Preheat the oven at 180 degrees for 30 minutes, and bake for about 10 minutes to observe the coloring and cover with tin foil.

Tips:

Please determine the increase or decrease of liquid according to the water absorption of different brands of flour. If the fermented dough is too sticky and difficult to shape, apply a little salad oil or dry powder on your hands, not too much, just a moderate amount.